Light Parmesan Cookies (No Butter)
My cousin gave me the recipe for these tasty homemade Parmesan cookies, perfect appetizers for an aperitif, super easy to prepare, and pair well with various cold cuts. Go for it, and you won’t regret it….try it to believe it!
A savory snack without butter, easy and light, easy and quick to prepare, also as a Christmas appetizer easy and delicious, also a great snack.
For Christmas or Easter holidays, they are very cute to package nicely and give or to prepare during bingos, aperitifs, etc.
With these Parmesan cookies, you can also make little gifts for your loved ones, I assure you that they will be much appreciated!
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Christmas
Ingredients for the Light Parmesan Cookies:
- 3.5 cups Flour
- 7 oz Grated Parmesan (make sure it's of good quality)
- 1 glass White Wine
- 1 glass Extra Virgin Olive Oil
- 4 Eggs
- 1 packet of pizza yeast
- to taste Salt
- black pepper (optional)
Tools for the Light Parmesan Cookies
- Scale digital, with removable bowl and alarm timer
- Stand Mixer Kenwood with 1400 W power, illuminated bowl
- Rolling Pin non-stick, with adjustable thickness
- Cookie Cutter
- Baking Tray non-stick, perforated
- Containers Christmas tin cookie containers
Preparation of the Light Parmesan Cookies:
The dough is very easy to work with; you can knead it by hand or with a stand mixer using the flat beater.
I put all the ingredients together in the stand mixer and worked the dough just until everything was well combined.
Form a dough ball, wrap it in plastic wrap, and let it rest in the fridge for at least 30 minutes (important step).After the necessary time, roll out the dough to a thickness of about 1/4 inch. Ensure they have this thickness, otherwise if they’re too thin, they become dry during cooking.
Cut the cookies using a floured cookie cutter (to prevent the dough from sticking to the cutter) with a diameter of about 1 1/2 inches.Arrange the Parmesan cookies on a baking tray lined with parchment paper (or perforated) and bake in a preheated oven at 350°F for about 20 minutes, until slightly golden.
Bake the cookies at 350°F without letting them brown: they should be just cooked and of a uniform light color.They will still be soft when you take them out of the oven, BUT they will firm up as they cool.
Wait a few minutes before transferring them to a wire rack to allow the heat to evaporate from underneath.
Enjoy these light Parmesan cookies cold, perhaps accompanied by cold cuts and olives.
Notes and Tips
Here’s a generic tutorial explaining 10 rules for making perfect cookies!!
Shopping Tips!!!
To weigh ingredients, I use this practical digital kitchen scale with a large removable bowl, tare function, and built-in timer.
For effortless doughs, I use my Titanium Chef Patissier XL stand mixer with illuminated 7L bowl, 1400 W power, built-in scale, and blender, a faithful kitchen ally for: kneading, weighing, beating, cooking, chopping, melting chocolate, pasteurizing eggs
If you’re looking for a more affordable stand mixer, you can easily buy the Kenwood Titanium Chef Baker stand mixer, with dual bowl 5l and 3.5l and 1200 W power, built-in scale.
Very useful in this preparation, the non-stick rolling pin with adjustable thickness.
To form the cookies, I used this convenient set of cookie cutters ranging from 1 to 4.5 inches in diameter, housed in a convenient box to keep them all organized,
I also recommend this very convenient perforated non-stick baking tray, ideal for evenly baking: cookies, pizzas, savory and sweet pies,
Finally, during the Christmas period, I recommend these lovely Christmas tin boxes to perfectly and long preserve cookies and to package DIY Christmas gifts, you can find them on Amazon (but if you like them, hurry to buy them, because every year they get sold out !).
You can buy all the items I recommend above, on Amazon, at a great price, just click directly on the related links.
